Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing 100048, China.
Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China.
Molecules. 2023 Feb 19;28(4):1975. doi: 10.3390/molecules28041975.
Pasteurized yogurt is a healthy yogurt that can be stored in ambient temperature conditions. Dynamic headspace sampling (DHS) combined with gas chromatography-olfactory mass spectrometry (GC-O-MS), sensory evaluation, electronic nose (E-nose), and partial least squares discriminant analysis (PLS-DA) were used to analyze the flavor changes of pasteurized yogurt with different process combinations before and after aging. The results of odor profiles showed that the sensory descriptors of fermented, sweet, and sour were greatly affected by different process combinations. The results of odor-active compounds and relative odor activity value (r-OAV) showed that the combination of the production process affected the overall odor profile of pasteurized yogurt, which was consistent with the sensory evaluation results. A total of 15 odor-active compounds of 38 volatile compounds were detected in pasteurized yogurt samples. r-OAV results revealed that hexanal, -2-octenal, 2-heptanone, and butanoic acid may be important odor-active compounds responsible for off-odor in aged, pasteurized yogurt samples. PLS-DA and variable importance of projection (VIP) results showed that butanoic acid, hexanal, acetoin, decanoic acid, 1-pentanol, 1-nonanal, and hexanoic acid were differential compounds that distinguish pasteurized yogurt before and after aging.
巴氏杀菌酸奶是一种可以在常温条件下储存的健康酸奶。采用动态顶空采样（DHS）结合气相色谱-嗅觉质谱联用（GC-O-MS）、感官评价、电子鼻（E-nose）和偏最小二乘判别分析（PLS-DA）分析了不同老化前和老化后工艺组合的巴氏杀菌酸奶的风味变化。气味特征图谱的结果表明，不同工艺组合对发酵、甜、酸的感官描述词有很大影响。气味活性化合物和相对气味活度值（r-OAV）的结果表明，生产工艺的组合影响了巴氏杀菌酸奶的整体气味特征，这与感官评价结果一致。在巴氏杀菌酸奶样品中共检测到 38 种挥发性化合物中的 15 种气味活性化合物。r-OAV 结果表明，己醛、-2-辛烯醛、2-庚酮和丁酸可能是导致老化后巴氏杀菌酸奶产生异味的重要气味活性化合物。PLS-DA 和变量重要性投影（VIP）结果表明，丁酸、己醛、乙酰丙酮、癸酸、1-戊醇、1-壬醛和己酸是区分巴氏杀菌酸奶老化前后的差异化合物。
